Rose shortbread hearts

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These shortbread biscuits were inspired by some that we received as a present, and I thought that I’d have a go at recreating them by making up the recipe myself! They would make a perfect Valentine’s or anniversary gift, and are delicately flavoured with rose (as long as you don’t go too mad with the rose water!). I used Taylors’ China rose petal tea for this recipe – it’s better than using a flavoured black tea.

 

Ingredients (makes about 25 hearts)

 

140g/5oz plain flour
110g/4oz butter
55g/2oz caster sugar
25g/1oz cornflour
1 tsp rose tea
1 capful of rosewater (probably about 1/4 tsp)

 

Method

 

1. Preheat the oven to 170C/325F/Gas mark 3 and line a baking sheet with parchment paper. Put all of the dry ingredients into a mixing bowl and rub everything together.

 

2. Add the rosewater and mix well, squashing the mixture into a ball. Roll out (to about half a centimetre thick) on a floured surface and cut out the heart shapes.

 

3. Place the biscuits onto the baking sheet and bake in the oven for 10-15 minutes.

 

4. Enjoy with a cuppa! πŸ™‚ Happy Valentine’s Day!

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